Egg and Scallop Salad with a Creamy Cannabis Dijon Mustard Recipe

Updated: May 24, 2020

Image by Pexels from Pixabay Published October 22, 2017 Updated May 14, 2020

If you love scallops you’ll truly enjoy this scallop salad topped with a medicated creamy dijon mustard dressing.  

Prep Time: 10 minutes

Cook Time:  5 minutes

Serves 4 

Difficulty Level: Easy


  • 2 tablespoons cannabutter, melted

  • 12 sea scallops

  • Salt and pepper, to taste

  • 6 cups mixed salad greens

  • 1 cup red cabbage

  • 4 hard-boiled eggs sliced

  • Feta cheese

  • 1 cup croutons

  • 1 cup creamy dijon mustard dressing


  1. In a medium saucepan over medium-low heat melt the cannabutter. Once the cannabutter has completely melted add the scallops. Season with salt and pepper.

  2. Sautee the scallops for 3 minutes or until golden on top. Flip the scallops and cook for an additional 3 minutes or unit the tops are golden and the centers are nearly translucent. Remove from the heat.

  3. In a bowl, toss the salad greens, and cabbage together. Place the tossed salad in the serving bowls and top with the egg slices, cheese, croutons, and drizzle with the dressing.

  4. Divide the scallops evenly on each salad and serve immediately.

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